ANSWER
Differences and functions of Sodium Citrate and Potassium Citrate
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Sodium Citrate |
Potassium Citrate |
| Description |
- Sodium salt of citric acid is prepared by neutralizing citric acid with sodium hydroxide or sodium carbonate (Listing of Specific Substances Affirmed as GRAS, 2018a).
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- Potassium salt of citric acid is derived from citric acid and is available as a crystalline granular material (Listing of Specific Substances Affirmed as GRAS, 2018b).
|
| Odor and Taste |
- Pleasant acidic taste (U.S. International Trade Commission, 2008).
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- Odorless, cooling and saline taste (National Center for Biotechnology Information, 2016).
|
| Appearance |
- Colourless crystals or a white crystalline powder (Listing of Specific Substances Affirmed as GRAS, 2018a).
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- Transparent crystals or a white granular powder (Listing of Specific Substances Affirmed as GRAS, 2018b).
|
| Functions |
- Is added to carbonated beverages to reduce the sharpness of acidic taste as it imparts a cool, saline taste and aids in the retention of carbonation (Smith & Hong-Shum, 2011).
- As a chelating agent in conjunction with phosphate buffers to prepare non-caking meat-salt mixtures and to provide heat and storage stability in condensed, evaporated and sterile concentrated milks (Smith & Hong-Shum, 2011).
- As an emulsifying agent in pasteurized processed cheese, cheese foods and cheese spreads (Smith & Hong-Shum, 2011).
- Can be used to accelerate colour fixing in cured and comminuted poultry products (Smith & Hong-Shum, 2011).
- Can be used to acidify margarine or oleomargarine (Smith & Hong-Shum, 2011).
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- As a sequestrate that possesses the advantages and properties of citric acid but without the acid reactions (Igoe, 2013).
- As an alkalizing and buffering agent which can be used in foods, beverages and oral pharmaceutical formulations (Yannai, 2012).
- Acts as a bodying agent for artificially sweetened beverages (Ash & Ash, 2004).
- Used as a buffering agent in making wine and mead (National Organic Standards Board (NOSB) Handling Subcommittee, 2008).
- Used to replace sodium citrate as a means of reducing sodium content in low-or no-salt products (U.S. International Trade Commission, 2008).
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References
Ash, M. & Ash, I. (2004). Handbook of Preservatives(pp. 378-500). Endicott, New York: Synapse Info Resources.
Igoe, R. S. (2013). Dictionary of Food Ingredients(p. 144). New York: Springer Science & Business Media.
Listing of Specific Substances Affirmed as GRAS, 21 CFR 184.1751 (2018a).
Listing of Specific Substances Affirmed as GRAS, 21 CFR 184.1625 (2018b).
National Center for Biotechnology Information. (2016). Potassium Citrate.
National Organic Standards Board (NOSB) Handling Subcommittee (2008). Sunset 2017 Review: Meeting 2 Review: Handling Substances §205.605(a). US: Author.
Smith, J. & Hong-Shum, L. (2011). Food Additives Data Book(p. 16). Hoboken, New Jersey: John Wiley & Sons, Inc.
U. S. International Trade Commission. (2009). Citric Acid and Certain Citrate Salts from Canada and China, Investigation Nos. 701-TA-456 and 731-TA-1151-1152 (Final). Washington: Author.
Yannai, S. (2012). Dictionary of Food Compounds(p. 281). US: CRC Press.
